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Vegetable Stock
Book Information
The Professional Chef (8th Edition)
Page: 353
Ingredients
Bay Leaf
Carrot
Celery
Non-Starchy Vegetables
Onion
Parsley Stem
Peppercorns
Thyme
Vegetable Oil
This recipe is used in the following recipes:
Bass and Scallops en Papillote
Black Bean Cakes
Vegetable Velouté
Vegetarian Chili
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Stocks